Pantry soup: bean soup with carrot salsa Recipe

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Pantry soup: bean soup with carrot salsa

Artist:	_	Yield:	4
Categories:	Carrot, Central American, Mexican, North American, Soups & Stews, South American, Vegetables	Rating:	0
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Ingredients:

1 1/2	tsp	Vegetable oil
1		Onion, chopped
2		Garlic cloves, minced
3/4	tsp	Ground cumin
3/4	tsp	Ground coriander
38	oz	Canned white kidney beans
		-drained and rinsed (2 cans)
3	cup	Vegetable/chicken stock
1		Carrot, grated
4	tsp	Fresh coriander, chopped
		-or parsley
1	tbsp	Lemon juice
		Salt
		Pepper

Procedures:

1	In pot, heat 1 ts oil over medium heat; cook onion and garlic for 3 minutes or until softened.
2	Add cumin and coriander; cook for 1 minute.
3	Add beans and stock; bring to boil.
4	Reduce heat; simmer, covered, for 15 minutes.
5	meanwhile, in bowl, form the carrot salsa by stirring together carrot, fresh coriander.
6	Lemon juice and remaining oil.
7	Set aside.
8	in food processor or blender, pure soup until smooth; if necessary, return to saucepan and heat through.
9	Season with salt and pepper to taste.
10	Laddle into bowls; top with carrot salsa
11	per serving: about 275 calories, 17 g protein, 4 g fat, 47 g carbohydrate very high source fibre, good source iron